Abrir Umay
United States
Buffalo Cucumbers (Crunchy Cucumbers in Buffalo Sauce)
Ice-cold cucumber sticks coated in a buttery buffalo sauce, served with a creamy ranch dressing. The viral American snack in its classic version: crunchy, spicy, and fresh.
4 porciones
Ingredientes
cucumbers600 g (environ 2 pièces)base
vinegar-based hot sauce like Frank's RedHot100 mlbase
unsalted butter50 gbase
Worcestershire sauce1 c.à.cdespensa
apple cider vinegar1 c.à.cdespensa
garlic powder1/2 c.à.cdespensa
paprika1/2 c.à.cdespensa
fine salt1 c.à.cdespensa
ground black pepper1 pincéedespensa
fresh chives1/4 bottedecoración
ranch dressing120 gprepared_component
celery stalk4 branchesdecoración
Pasos
- Wash and carefully dry the cucumbers. Cut them into batons about 1 cm thick (or into large segments and then quartered lengthwise), unpeeled to keep the crunch.
- Place the batons in a colander over a bowl, sprinkle with salt, toss, and let purge for 10 minutes to draw out the excess water.
- Meanwhile, prepare the warm buffalo sauce (see prepared component) and the ranch dressing (see prepared component). Keep the ranch in the refrigerator.
- Firmly pat the cucumber batons dry with paper towels until their surface is completely dry.
- Pour the warm buffalo sauce over the cucumbers in a large bowl and gently toss with a spatula to coat them evenly without breaking them. Season with a pinch of black pepper.
- Divide immediately into chilled bowls or plates. Sprinkle with chopped chives.
- Serve immediately with the ranch as a dip on the side and fresh celery stalks for a traditional presentation.
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